Creamy Potato Salad
A classic creamy potato salad that combines tender potatoes, rich mayonnaise, and crunchy vegetables, perfect for outdoor gatherings and celebrations.
Ingredients
Main Ingredients
- 2.5 lbs Yukon gold or red potatoes Choose uniform size for even cooking.
- 1 tablespoon apple cider vinegar Can substitute with white vinegar.
- 1/2 cup mayonnaise May use vegan mayonnaise for a plant-based option.
- 1/2 cup sour cream Can substitute with Greek yogurt for a healthier option.
- 1 tablespoon yellow mustard Adjust amount for taste preference.
- 1/2 medium red onion, diced Gives a nice crunch and flavor.
- 2 stalks celery, diced Adds freshness and crunch.
- 1/4 cup dill pickle relish (optional) For a tangy flavor.
- 2 tablespoons fresh dill, chopped (optional)
- 1 teaspoon celery seed
- 4 pieces hard-boiled eggs, peeled and chopped Adds protein and flavor.
- Salt and pepper, to taste
Instructions
Preparation
- Scrub the potatoes clean and bring them in a pot of salted water to boil over medium-high heat.
- Once boiling, reduce heat to medium-low and cook the potatoes for 25-30 minutes or until easily pierced with a fork.
- Set up an ice bath and add the cooked potatoes to cool down.
- Once cool, peel the potatoes and chop them into bite-sized chunks.
Mixing and Chilling
- In a mixing bowl, drizzle the chopped potatoes with apple cider vinegar.
- Add the mayonnaise, sour cream, mustard, red onions, celery, relish, dill, celery seed, eggs, and salt and pepper to taste.
- Stir gently to combine.
- Chill for at least 30 minutes before serving.
- Enjoy!
Notes
Store in an airtight container in the refrigerator for up to 3-5 days. Reheating is not necessary but can be done gently if desired.